Description
Baked Mediterranean Pasta is a delightful and satisfying dish that beautifully marries the vibrant flavors of the Mediterranean with the comfort of baked pasta. Loaded with juicy cherry tomatoes, tender artichoke hearts, savory kalamata olives, and gooey mozzarella cheese, this vegetarian casserole is perfect for busy weeknights or as a crowd-pleaser at gatherings. Easy to prepare and customizable to suit your taste preferences, it’s a meal that your family will love and ask for repeatedly. Serve it alongside a fresh salad or warm garlic bread for a complete and wholesome dining experience.
Ingredients
Scale
- 1 lb rotini pasta
- ¼ cup olive oil
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 3 cups cherry tomatoes, halved
- 1 can (12 oz) artichoke hearts, drained and chopped
- 1 cup pitted kalamata olives, halved
- 200 grams bocconcini (mozzarella balls), halved
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the rotini in a large pot of salted boiling water until al dente (about 6–8 minutes). Drain and return to the pot.
- In a skillet, heat olive oil over medium-high heat. Sauté onion and garlic until tender (3–4 minutes).
- Add cherry tomatoes, Italian seasoning, salt, and pepper; cook for another 1–2 minutes.
- Combine sautéed veggies with the cooked pasta, artichokes, and olives in the large pot.
- Transfer to a greased casserole dish and top with mozzarella balls.
- Bake for 20–25 minutes until the cheese is melted and golden brown.
- Let cool for about 15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg